Spicy Vodka Butter Beans

Ingredients:

2 cans (15 oz each) butter beans or cannellini beans, drained and rinsed. (Alternative: 1 cup dried butter beans. See prep instructions below)

2 tablespoons vegan butter

2 large shallots, finely diced (or 1/3 cup diced red onion)

3 garlic cloves, minced

2 tablespoons tomato paste

1-2 teaspoons red pepper flakes (or Calabrian chili paste)

1/2 teaspoon salt

2 tablespoons unflavored vodka (optional but recommended)

1 cup unsweetened plant milk (almond or cashew are my go-to for this recipe)

1/2 cup vegetable broth

3/4 to 1 cup grated vegan parmesan cheese

Salt and freshly ground black pepper to taste

For serving:

Extra vegan Parmesan

Red pepper flakes

Fresh basil leaves

Directions:

If using canned beans, skip to the second step in the recipe!

If using dried butter beans (prepare ahead): Place dried beans in a large bowl with 1 teaspoon baking soda. Cover with 3-4 inches of water and soak for 8-12 hours or overnight.

Cook the beans: Drain and rinse soaked beans. In a large pot, bring 3 inches of water to a boil. Add beans and 1 teaspoon salt. Boil for 45 minutes to 1 hour until tender but not mushy. Drain well and set aside.

In a large skillet or saucepan, melt vegan butter over medium heat. Add diced shallots and cook for 2-3 minutes until softened and fragrant. Add minced garlic and cook for another 30 seconds.

Next, add the tomato paste, 1 tsp red pepper flakes (save the rest for later), and 1/2 tsp salt. Cook for 2-3 minutes, stirring frequently. The tomato paste will start to stick to the bottom of the pan. In the next step, we will take care of that. Continue to stir

Add vodka and scrape up any browned bits from the bottom of the pan using your spoon. Let simmer for 1-2 minutes to cook off the alcohol.

Pour in the plant milk and vegetable broth. Bring to a gentle simmer and cook for 3 minutes, stirring frequently.

Add the drained butter beans and stir well. Reduce heat to low-medium, cover with a lid, and simmer for 10-15 minutes until the sauce has thickened slightly.

Remove the lid and stir in the vegan Parmesan and remaining red pepper flakes. Stir until cheese is completely melted and the sauce is creamy. Taste and season with additional salt and pepper as needed.

Ladle into bowls and top with extra vegan Parmesan, a pinch of red pepper flakes, and fresh basil leaves.